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Over the weekend, I let the followers on our page know I was working on a gluten free puff pastry. What I didn't tell them, was that I was also working on a gluten and dairy puff pastry. I've been wanting to put a gluten and dairy free puff pastry together for ages but really didn't want to use nuttelex and blog after blog says to use butter or fail. I will admit that this pastry was a bit of a challenge to put together and has taken a little while to perfect. Not only did I have to make sure that the gluten free flours had enough time to rest and absorb moisture but I was also working with the coconut oil which hardens up very quickly and can make a very stiff dough if chilled for too long. Making gluten and dairy free pastry requires following and breaking a few traditional pastry making rules. Coconut oil turns to liquid when it reaches around 30 degrees so this may make it a little difficult to make in summer. If you are wanting to make it in summer, I would suggest making it at night and keeping your coconut oil in the fridge for a few hours. The instructions seem very long and complicated but they really aren't. I have tried to give you lots of detailed instructions and I promise, it won't seem so complex, the second time you make it. In the photo's above, I served mine with an vegan orange cashew cream with berries but this pastry is wonderful for both sweet and savoury treats. Have fun!!!
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Dairy and Gluten Free Puff Pastry
Dough Block
1/2 cup glutinous rice flour aka sweet rice flour (Woolworths, Coles, Asian supermarkets and some health stores stock it)
1/2 cup brown rice flour
1/2 cup millet flour
1/2 cup corn flour
1/4 teaspoon salt
1 teaspoon xanthan gum
1/4 teaspoon guar gum
3/4 cup cold water
Coconut block
170 grams coconut oil (solid)
1 tablespoon glutinous rice flour (extra)
Place all flours for the dough block in a food processor and gradually pour in cold water until the mixture starts to look like fine bread crumbs. Pour dough into a bowl and push together to make a rough dough ball (don't knead). Wrap dough in plastic and place in the fridge for 30 minutes.
To make coconut block, lay a sheet of baking paper on a board. Sprinkle sheet with 1/2 tablespoon of glutinous rice flour and place coconut oil on top. Sprinkle another 1/2 tablespoon of flour on top of oil . Place another sheet of baking paper on top and get a rolling pin and begin to pound the coconut block. Lift top sheet and fold the oil in half, scraping the sides. Place the sheet back on top and pound again. Repeat process three times. Remove top sheet again and shape in into a 12cm square block. Place in fridge for 10-15 minutes.
Remove the dough block from the fridge and place on a floured pastry board. Using a well floured rolling pin, roll pastry out into a 20cm circle. Place the the coconut block in the middle and without touching the coconut block, use your rolling pin to roll out the the sides a little more so that you have four flaps around the coconut block. Fold one flap back over the coconut block and then continue to fold the other flaps over the block one at a time so that it is completely enclosed. Use your rolling pin to gently press down the package until it is about 3cm thick. (you will have little chunks of coconut oil popping up at this stage and that is fine) Roll the piece of pastry out, away from yourself in one direction only, to form a rectangle approximate 15cm x 30 cm. Fold the pastry ends over to form three folds. This represents the first turn. Repeat the rolling process as before and fold the ends over to form again three folds. Turn the pastry a total of four times before wrapping in baking paper and leaving in the fridge overnight. (this is really important as each grain of gf flour will absorb moisture and soften up)
This is where you will gasp and think that I'm a little crazy and just trying to waste your time but trust me, you need to do this.
Place the dough in the food processor and chop it up until it looks like fine bread crumbs again. Remove from food processor and pour into a bowl. Using your hands, gently push dough together. Turn the pastry onto a floured pastry board. At this stage I divide the pastry in half as I find it easier to work with. Roll each piece of pastry out, away from yourself in one direction only, to form a rectangle approximate 10cm x 20 cm. Fold the pastry ends over to form three folds. This represents the first turn. Repeat the rolling process as before and fold the ends over to form again three folds. Now press two fingers into the the closest edge of the pastry to you. Wrap in baking paper and place in the fridge for 30 minutes
Remove pastry from fridge so that the finger marks are in the same position that they were in. Rotate pastry clockwise one turn and repeat the roll and fold process 2 more times. Wrap in baking paper again and leave in fridge for 10 minutes.
Preheat oven to 180 degree celcius. Place a piece of baking paper on the pastry board, place dough on the edge closest to you and put another piece of paper on top. Get your rolling pin and roll pastry away from you to make a large, thin sheet. Gently lift pastry onto a baking tray and remove the top layer of baking paper. Repeat with the other half of the pastry or you can freeze it for later. Cook in the oven until golden brown (appox 20-30minutes). Remove from oven and leave to cool for a few minutes before cutting for pastries or placing on top of a pie.
Dough Block
1/2 cup glutinous rice flour aka sweet rice flour (Woolworths, Coles, Asian supermarkets and some health stores stock it)
1/2 cup brown rice flour
1/2 cup millet flour
1/2 cup corn flour
1/4 teaspoon salt
1 teaspoon xanthan gum
1/4 teaspoon guar gum
3/4 cup cold water
Coconut block
170 grams coconut oil (solid)
1 tablespoon glutinous rice flour (extra)
Place all flours for the dough block in a food processor and gradually pour in cold water until the mixture starts to look like fine bread crumbs. Pour dough into a bowl and push together to make a rough dough ball (don't knead). Wrap dough in plastic and place in the fridge for 30 minutes.
To make coconut block, lay a sheet of baking paper on a board. Sprinkle sheet with 1/2 tablespoon of glutinous rice flour and place coconut oil on top. Sprinkle another 1/2 tablespoon of flour on top of oil . Place another sheet of baking paper on top and get a rolling pin and begin to pound the coconut block. Lift top sheet and fold the oil in half, scraping the sides. Place the sheet back on top and pound again. Repeat process three times. Remove top sheet again and shape in into a 12cm square block. Place in fridge for 10-15 minutes.
Remove the dough block from the fridge and place on a floured pastry board. Using a well floured rolling pin, roll pastry out into a 20cm circle. Place the the coconut block in the middle and without touching the coconut block, use your rolling pin to roll out the the sides a little more so that you have four flaps around the coconut block. Fold one flap back over the coconut block and then continue to fold the other flaps over the block one at a time so that it is completely enclosed. Use your rolling pin to gently press down the package until it is about 3cm thick. (you will have little chunks of coconut oil popping up at this stage and that is fine) Roll the piece of pastry out, away from yourself in one direction only, to form a rectangle approximate 15cm x 30 cm. Fold the pastry ends over to form three folds. This represents the first turn. Repeat the rolling process as before and fold the ends over to form again three folds. Turn the pastry a total of four times before wrapping in baking paper and leaving in the fridge overnight. (this is really important as each grain of gf flour will absorb moisture and soften up)
This is where you will gasp and think that I'm a little crazy and just trying to waste your time but trust me, you need to do this.
Place the dough in the food processor and chop it up until it looks like fine bread crumbs again. Remove from food processor and pour into a bowl. Using your hands, gently push dough together. Turn the pastry onto a floured pastry board. At this stage I divide the pastry in half as I find it easier to work with. Roll each piece of pastry out, away from yourself in one direction only, to form a rectangle approximate 10cm x 20 cm. Fold the pastry ends over to form three folds. This represents the first turn. Repeat the rolling process as before and fold the ends over to form again three folds. Now press two fingers into the the closest edge of the pastry to you. Wrap in baking paper and place in the fridge for 30 minutes
Remove pastry from fridge so that the finger marks are in the same position that they were in. Rotate pastry clockwise one turn and repeat the roll and fold process 2 more times. Wrap in baking paper again and leave in fridge for 10 minutes.
Preheat oven to 180 degree celcius. Place a piece of baking paper on the pastry board, place dough on the edge closest to you and put another piece of paper on top. Get your rolling pin and roll pastry away from you to make a large, thin sheet. Gently lift pastry onto a baking tray and remove the top layer of baking paper. Repeat with the other half of the pastry or you can freeze it for later. Cook in the oven until golden brown (appox 20-30minutes). Remove from oven and leave to cool for a few minutes before cutting for pastries or placing on top of a pie.
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